Job Description:
- To run and supervise any kitchen section to the required standards set by Head Chef
- Plating food creatively and maximising customer enjoyment
- Uphold the standards of food presentation, production, and portioning.
- Assist on food preparation and presentation to ensure hygiene, quality, and restaurant standards.
- Plating food creatively and maximising customer enjoyment
- Helping Headchef or sous-chef to develop new dishes and menus.
- Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures to minimise wastage.
- Maintain kitchen organization, staff ability, and training opportunities.
- Perform day-to-day kitchen activities efficient.
- Verifies the requisition of products and other necessary food supplies.
- Perform any other related duties as assigned by immediate superior.
- Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines.
Job Requirements:
- Min 3 years’ experience in western restaurant environment
- Great teamwork skills.
- Have basic food safe or hygienic certification.
- Able to take responsibility.
- Good communication skills.
